La Morte Chocolat (Chocolate Death)
Meringue Layer
Chocolate Genoise
Chocolate Mousse
Grenache
1/2 cup toasted chopped almonds (optional)
8 to 10 filberts (optional)
Sliced almonds or filberts (optional)

Prepare Chocolate Genoise and set aside. Prepare the Meringue layer and leave in the pan. (I suggest that these two steps be done one night and the rest done the next day.) Just before assembling, prepare Chocolate mousse and Grenache.

To assemble, spoon half the Grenache over meringue layer in pan. Brush Grenache evenly on surface of meringue. Cut Chocolate Genoise into 2 (1/4-inch thick) slices, reserving remaining cake for another use of your choice). Place one cake slice over Grenache glazed meringue layer. Spoon about half the Chocolate Mouse over cake layer. Top with second slice of cake. Spoon remaining mousse over cake and chill until set, a least 4 to 6 hours. Just before serving spoon remaining Grenache over top.

Optional decoration: Carefully line sides of cake with chopped toasted almonds. Decorate with filbert roses by placing filbert: evenly around cake. Place almond slices around each filbert to resemble petals.

Makes 8 to 10 (or more) servings. (Individual recipes follow)

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Chocolate genoise
10 eggs, beaten
3/4 cup sugar
1-1/2 plus 2 tablespoons flour
2 tablespoons unsweetened cocoa
1 tablespoon butter, melted

Combine beaten eggs and sugar in top of double boiler. Heat to lukewarm. Remove from heat. Pour into mixing bowl and beat on high speed about 10 minutes or until batter forms a ribbon. Sift flour and cocoa into batter while folding in. Fold in butter. Grease 9 or 10 inch springform pan, line with parchment paper and grease again. Pour batter into baking pan and bake at 350 degrees 35 to 40 minutes or until cake springs back when lightly touched. A wood pick inserted in center should come out clean. Cool thoroughly. Remove from pan.

Meringue layer
1/3 cup egg whites
3/4 cup sugar
2 tablespoons unsweetened cocoa

Combine egg whites and sugar in top of double boiler heat to lukewarm. Remove from heat. Pour into mixing bowl and beat about 15 minutes at medium speed, until stiff. Fold in cocoa quickly to prevent meringue from falling. Line bottom of the same spring form pan with parchment paper and grease again. Pipe meringue through pastry bag, using a round tube, forming a spiral effect on bottom of a spring-form pan, starting from center and working outward until completely covered (or just spread evenly with a spatula). Bake at 250 degrees 2 hours. Cool in pan.

Chocolate Mousse
1 pound bittersweet chocolate, preferably Belgian
6 egg yolks
8 egg whites
1/2 cup sugar

Beat chocolate in top of double boiler over simmering water until melted. Remove top pan from top of other pan and cool. Beat in egg yolks, one at a time. Beat egg whites until soft peaks form. Gradually beat sugar into egg whites. Continue beating until stiff peaks form Lightly fold a fourth of the beaten whites into the chocolate. Fold in remaining egg whites, lightly but thoroughly. Chill.

Grenache
6 ounces bittersweet chocolate, preferably Belgian
2/3 cup whipping cream
Heat chocolate and whipping cream together in top of double boiler over simmering water until chocolate melts. Blend well.